Ingredients:

  • 2 (6-8 ounce) tuna steaks, sushi-grade (approximately 170-225g each)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon black sesame seeds (5 ml)
  • 1 teaspoon white sesame seeds (5 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon finely grated fresh ginger (15 ml)
  • 1 teaspoon honey or maple syrup (5 ml)
  • 1 small clove garlic, minced (about ½ teaspoon)
  • 1/2 teaspoon red pepper flakes (optional) (2.5 ml)
  • Thinly sliced green onions (scallions) (optional)
  • Toasted sesame seeds (optional)
  • Edible flowers (optional)

Instructions:

  1. Pat the tuna steaks dry with paper towels. Season generously with salt and pepper. Press the sesame seeds onto all sides of the tuna steaks.
  2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey (or maple syrup), minced garlic, and red pepper flakes (if using).
  3. Heat sesame oil in a large skillet over high heat until smoking hot. Carefully place the tuna steaks in the skillet and sear for 30-60 seconds per side, depending on thickness, until a dark crust forms. The center should remain rare.
  4. Immediately remove the tuna from the skillet and place it on a cutting board. Let it rest for a minute or two, then slice it thinly against the grain.
  5. Arrange the sliced tuna on a serving platter. Drizzle generously with the ginger-soy dressing. Garnish with green onions and toasted sesame seeds, if desired. Serve immediately.